History / Geography:
The kiwifruit is actually a Chinese gooseberry. It is mainly produced
in Tea Puke, New Zealand and Gridley, California with many other
locations trying to catch some of the success of this little fruit.
There are several varieties, but two colors. The green kiwifruit is
the most common. A new gold variety is now available, but is not seen
in all markets.
Season: November to May
How to Select:
The kiwifruit looks like a small brown furry egg. Select fruit that
gives a little to the touch. Never select any that are too soft, as
this is an indication of bruising or rotting. Hard kiwis will ripen
in a couple days in a brown bag with holes in it at room temperature.
Storage: Store in a refrigerator up to 3 weeks!
Nutritional Qualities: Vitamin C and Beta Carotene.
The name "kiwifruit" comes from the small, brown, flightless bird of
New Zealand, called a Kiwi.
If wanting to use kiwis in a gelatin, heat your kiwi to 170 degrees F
(77 degrees C) to help destroy an enzyme which will prevent it from
Wine Pairings: Sauternes, Vouvray, Moscato D'Asti, Auslesen
Equivalencies: 2 kiwifruits = 3/4 cup sliced
Peel your kiwi before slicing, or scoop out the inside with a spoon.
Additional Information (Web Sites)
Kiwifruit Frozen Yogurt
2 California kiwifruit, peeled and coarsely chopped
1 tablespoon honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 to 2 drops of green food coloring (optional)
1 package (10 ounces) frozen red raspberries in syrup, thawed
2 tablespoons triple sec or other fruit Liqueur
2 teaspoons cornstarch
3 California kiwifruit, ends trimmed and sliced lengthwise
Fresh mint leaves
Fresh or frozen whole raspberries
In food processor or blender, puree chopped kiwifruit; stir in honey.
Place in freezer and freeze until slushy (about 45 minutes). In a
stainless steel bowl, quickly combine softened yogurt, kiwifruit
mixture and food coloring; refreeze in bowl. With small ice cream
scoop (about 2 tablespoons) form 12 balls and place on wax paper-
lines tray; refreeze.
Meanwhile, to make sauce, in food processor or blender puree thawed
raspberries. Over saucepan, strain berries, through a fine sieve,
pressing with back of spoon. Discard seeds. Stir in orange liqueur
and cornstarch. Bring to boil, stirring constantly until slightly
thickened. Cool; cover and chill. To assemble; spoon about 2
tablespoons on each of 6 dessert plates or shallow bowls. Arrange
kiwifruit slices and frozen yogurt balls on sauce. Garnish with mint
and whole raspberries.
Make 6 servings.
Kiwi Fruit, Orange and Avocado Salad
New Zealand Fruit Company
4 New Zealand kiwi fruit
1 large tomato -- cut in wedges
1/2 avocado -- halved, sliced
1/4 cup red onion -- sliced
fresh basil sprigs
1/4 cup orange juice
1/2 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
black pepper -- to taste
Peel kiwifruit and cut into 1/4-inch slices. Slice the peel from
oranges; slice crosswise into 1/4-inch thick rounds.
Arrange kiwifruit, oranges, tomatoes and avocado in a spiral pattern
on four salad plates. Top with onion slices and garnish with basil
sprigs. Whisk together remaining ingredients until well combined.
Drizzle over salads to serve.
Yields: 4 servings
New Zealand Kiwi Cheesecake
Public domain recipes
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 1/2 pounds cream cheese
1/4 teaspoon salt
1 teaspoon vanilla extract
4 large egg -- slightly beaten
1 cup granulated sugar
1 cup sour cream
1/2 teaspoon vanilla extract
2 kiwi fruit -- peeled & sliced
6 tablespoons butter -- melted
2 tablespoons milk
3 tablespoons confectioners' sugar
Preheat the oven to 350 degrees F.
Place the crumbs in a mixing bowl and add the butter (Not margarine)
and sugar. Blend well. Press the mixture onto the bottom and partly
up the sides of a greased 9-inch springform pan. Smooth the crumb
mixture along the bottom to an even thickness. Bake for 10 minutes in
the preheated oven. Cool before filling.
CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing
bowl, beat together the cream cheese, milk, salt, and vanilla until
well blended. Add the eggs and sugar and continue to beat until light
Pour the mixture into the prepared crust and bake for 35 minutes, or
until lightly browned; the cake should be set in the middle. Remove
the cake from the oven and cool for 10 minutes.
Prepare the topping by mixing together, the sour cream, sugar, and
vanilla. Spread the topping over the top of the cake. Return the cake
to the oven and bake for 15 minutes more.
Cool to room temperature; then refrigerate until chilled. Just before
serving, garnish the top of the cake with slices of Kiwi fruit.
Yields: 10 servings
This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With
The Seasons", which has been voted to be one of the Top 100 Culinary
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